Santa Fe Chicken Wrap Recipes

Steps:

• 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
• 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
• 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

Steps:

• Heat oven to 400°F.
• Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
• Top with chicken and salsa.
• Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Steps:

• Toss romaine , chicken breast strips, tomatoes and corn in large bowl, sprinkle with cheese.
• Combine dressing with salsa. Pour over romaine mixture; toss to coat.
• Spoon evenly into tortillas; roll up.

Steps:

• Toss romaine, chicken, tomato, corn and cheese.
• Combine dressing and salsa.
• Pour over romaine mixture.
• Spoon salad onto tortillas and roll.

Steps:

• In a bowl, add 1/2 cup yogurt, chipotle chilies, lime juice, and salt; stir to combine.
• Add the chicken strips; toss to coat.
• Marinate at room temperature for 30 minutes.
• Use a lightly oiled indoor or outdoor grill.
• Grill chicken strips, pepper strips, and scallions over medium-high heat about three minutes on each side or until the chicken is cooked through.
• To assemble wraps: Layer 1/2 cup rice, 2 chicken strips, 1/4 of the vegetables and tomato, 1 tablespoon yogurt, and 1 teaspoon adobo sauce in a thick horizontal strip across the bottom third of each tortilla (don't let the ingredients touch the edges).
• Roll up burrito style--fold in the two sides and roll up bottom to top.
• Cut each wrap in half on the bias and serve.

Steps:

• Cook the ground round in a large skillet until no longer pink. Drain any fat, or use wadded paper towels to remove it from the skillet.
• Add the beans and cook until mixture is hot.
• Evenly divide mixture on 4 flour tortills.
• Evenly divide remaining ingredients and place on tortillas.
• Wrap like a burrito.
• Serve immediately.

Steps:

• Mix together grated cheeses, basil, black olives, green onion, garlic and mayonnaise.
• Thinly spread mixture all over open tortilla.
• Then at the one end of the tortilla, lay 3 or 4 strips of roasted pepper as well as about 1/2 cup of slivered lettuce.
• Roll up the tortilla tightly.
• Wrap the tortillas tightly in plastic wrap and refrigerate until ready to use.
• Remove from refrigerator; slice each tortilla (on a bit of an angle) in about 8 slices.
• Then display the slices on a platter with a little parsley or other garnish.